Garlicky Mustard Chicken Over Mixed Greens

• 1 cup extra virgin olive oil
• 6 tablespoons red or white wine vinegar
• 1 tablespoon plus 1/4 cup Dijon mustard
• 8 garlic cloves, pressed
• 2 small shallots, minced
• 3/4 teaspoon sugar
• 1 small onion, chopped small
• 1/2 cup dry white wine
• 1/2 teaspoon dried thyme
• 8 boneless, skinless chicken breast halves
• 12 cups mixed baby greens

1. Combine oil, vinegar, 1 tablespoon mustard, 2 pressed garlic cloves, shallots, and sugar in jar or bowl. Season with salt and pepper. Shake or whisk to blend. (Dressing can be made 4 days ahead. Refrigerate. Bring to room temperature before using.)
2. Mix 1/4 cup mustard, remaining 6 pressed garlic cloves, onion, wine and thyme in large baking dish. Add chicken to dish; turn to coat. Chill at least 15 minutes or overnight, turning occassionally.
3. Preheat oven to 375u0b0F. Bake entire contents of baking dish until chicken is cooked through, about 25 minutes. Transfer chicken to plate and cool. Thinly slice chicken crosswise. (Can be prepared 1 day ahead. Cover and refrigerate.)
4. When ready to serve, toss greens on a platter with enough dressing to coat. Arrange chicken atop greens. Drizzle more dressing over.
5. Recipe can be halved.
6. Cold leftovers are fabulous in a wrap. Spread a 10" whole wheat tortilla with 1-1/2 tbsp. basil aioli. Top with dressed chicken and greens (approx. 1/2 cup). Sprinkle with about 1 tbsp. shredded parmesan. Wrap and eat.

extra virgin olive oil, red, mustard, garlic, shallots, sugar, onion, white wine, thyme, chicken, baby greens

Taken from www.epicurious.com/recipes/member/views/garlicky-mustard-chicken-over-mixed-greens-1244883 (may not work)